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NY TIMES CHICKEN STEW

one 3-l/2 to 4 lb. chicken, rinsed
8 cups chicken stock
s&p
5 med. carrots thickly sliced
4 med leeks, tender white part only, thickly sliced
4 cloves garlic, smashed
l tsp. chopped thyme
l bay leaf
3 sprigs flat leaf parsley
l/2 cup stellini (tiny star pasta)
3 tbsps. butter
l tbsps. lemon juice
; l tbsps. chopped terragon
l/4 cup flat leaf parsley chopped
6 sliced toasted italian bread
l/4 cup olive oil
l/2 cup grated parmesan cheese
place chicken in 6-qt. pot breast side down. add stock, lightly seasoned with saklt and pepper and bring to boil, skimming often. add carrots, leeks, celery, garlic, thyme , bay leaf and paarsley and simmer. after l5 mins flip the chicken and cook for 25 mins more. remove chicken and let cool. strain the veggies, discarding bvay leaf and parsley. return the stock to pot; simmer until reduced by half. pull the chicken meat
off the bones. add the pasta to stock and cook for 3 mins then whisk in the butter, lemon juice, tarragon and parsley. add chicken
and veggies; heat through. to serve place a piece of roast in bottom of each bowl then drizzle with olive oil and sprinkle with
parmesan cheese. top with stew.

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https://recipes.connorbowen.com/recipe/ny-times-chicken-stew/